Oscietra Royal is an Italian caviar from Ars Italica, obtained from Russian sturgeon (Acipenser gueldenstaedtii) raised in Lombardy’s Ticino Park. The species is native to the Caspian, Black, and Azov Sea basins.

Producing this caviar requires approximately 10–11 years of sturgeon farming. The Royal selection features carefully chosen large roe, measuring 2.8–3 millimetres in diameter, ranging from brown to dark brown with warm amber tones. It is prepared using the malossol method, with a low salt content to preserve the roe’s distinctive characteristics.

It has a firm, velvety texture and a complex, lingering flavour, combining notes of hazelnut, butter, and sea urchin with subtle fruity nuances. The producer recommends enjoying it on its own, paired with a fine brut or another sparkling wine with a silky character.